1 leftover whole cooked chicken OR
2-3 lb chicken parts
1/4 tsp black pepper
1 garlic clove
1 carrot, chopped
2 stalks celery
1 onion, chopped
1 tsp olive oil
Quarter the leeks, rough chop celery and carrots, place in cheese cloth and tie with kitchen twine. Set aside.
Put olive oil in bottom of stock pot, add chopped onion, and sauté until transparent. Add all ingredients including vegetables in cheese cloth to stock pot and add enough water to cover chicken. Cover pot with lid, bring to gentle boil. Reduce heat and simmer for 2-3 hours or until chicken comes off bones. Place pot in fridge, cool to room temperature. Take out of fridge, remove bones and chicken. Set chicken aside for crock pot chicken noodle soup or casseroles. Remove cheese cloth. Place in fridge until cooled thoroughly, skim fat off top, strain to remove any large pieces and chopped onions. Use for soup or any favorite recipes.
Freezes nicely in old pasta jars with 1" of headspace or ziploc bags.